On 3:16 PM by Nikki @ NikSnacks in blog, comfort food, community, cooking, dinner, duck, duck fat, Fire in the Triad, Greensboro, moonshine, north carolina, product, slow food, Spring, vegetables, Winston-Salem No comments
Read this blog for a nightly recap of Fire in the Triad posts to stay in the loop. You can also follow me on twitter @niksnacks and the hashtag #CompDiningNC for live updates during each battle (The next dinner begins May 30 at 7pm). Please also "like" Competition Dining on Facebook and on the web.
Lucky Number Seven. The PENULTIMATE preliminary Fire in the Triad dinner took place Wednesday night, between two Fire in the Triad newbies, Chef Tim Thompson of Marisol in Greensboro and Chef Travis Myers of River Birch Lodge in Winston-Salem. The first sold out dinner of the season, this night was sold out well before the competition began three weeks ago. Both chefs have been watching Competition Dining since last summer and came ready to win the dining public over with their creativity and plating skills. These charming fellows won over the crowd with just more than their tasty food. The Empire Room in Downtown Greensboro was definitely the place to be!
Local celebrity guest judges were Lauren Melvin of WFMY 2, Rachel Hoeing of Triad Moms on Main and Patrick Sanecki of GTCC. Meet the real celebrities of the evening below. Click on their names for video introductions:
|(left) Chef Tim Thompson of Marisol; (right) Chef Travis Myers of River Birch Lodge|
Be sure to check out Fire in the Triad companion pieces in local alternative weekly paper, Yes!Weekly, on newsstands now! Week One Recap AND Week Two Recap
One note about the nightly featured ingredient: It's always Got To Be NC and all of the products on the mobile pantry truck are North Carolina products. It is indeed possible to eat seasonally and locally as witnessed by the whole of Competition Dining. Some products are more popular than others. Some are even taboo. Tonight's featured ingredient used to be taboo, but now it's on the shelf at your local ABC store! Junior Johnson's Midnight Moonshine.
|Pork Belly, Blueberry Moonshine Vinaigrette, Baby Spinach, Honey Crisp Apples, Almond Butter|
|Pork Sausage, Strawberry Tarragon Moonshine, Strawberry Moonshine Syrup, Ginger-Strawberry Moonshine Slaw|
|Duck, Mascarpone Risotto, Oyster Mushrooms, Moonshine Blueberry Gastrique|
|Duck Breast, Blueberry Moonshine Gastrique, Sweet Potato Bacon Salad, Whole Grain Mustard & Honey Glaze|
|Strawberry Shortcake, Crème Anglaise, Mini Cathead Biscuit, Strawberry Moonshine Confit, Strawberry Sorbet|
|Strawberry Moonshine Butter Cake with a Berry Moonshine Compote, Strawberry Moonshine Ice Cream, Blueberry Moonshine & Pepsi Mixer, Candied Peanuts|
This course was so beautiful, I let it sit for a few minutes to take in its beauty. Sans peanuts for me, it was all anyone could talk about for more than a half hour. The disc of butter cake tasted like something I'd make myself. Tender, sweet, golden and buttery, the swirl of Pepsi soaked into the top of the cake and the berry compote had started to soak into the sides and the marriage of the two made for a great piece of cake. Upon the first taste of strawberry moonshine ice cream, I was in love. It accentuated and tasted every bit like strawberry moonshine should. A lot of love, time, care and attention was given to each component and I was happy to taste ever bit of it.
By the light of the moon, it was Chef Tim Thompson from Marisol who showed his skills with the white lightening of the Piedmont to win Battle Midnight Moonshine.
For a score breakdown and chef-by-chef photos and additional information and ticket sales for Fire in the Triad, please visit Competition Dining.
Chef Thompson joins the club ranks with Chef Gregory John of Greensboro Country Club as the battle for the best chef in Greensboro, the Triad and the world goes on. Thursday night is the last preliminary round of Fire in the Triad with Chef Christian Froelich of WS Prime in Winston-Salem versus Chef Creighton McNeil of Liberty Oak in Greensboro.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.